Octopus and olives salad
Octopus and olives salad

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, octopus and olives salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Octopus and olives salad is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Octopus and olives salad is something which I’ve loved my whole life.

Combine tomato, olive, herbs and lemon juice, and season with salt and pepper. Add cucumber, red onion, feta and chilli to salad. Garnish with a pinch of smoked paprika.

To begin with this recipe, we have to first prepare a few components. You can cook octopus and olives salad using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Octopus and olives salad:
  1. Make ready 1 kg octopus
  2. Take 1 jar olives chopped into pieces without the pip
  3. Take Oil
  4. Get 5/6 juniper berries
  5. Get 4 bay leaves
  6. Make ready Vinegar
  7. Prepare Salt
  8. Take Flat leaves parsley

Tender octopus turns this salad into an elegant main course salad. If someone had told me when I was younger that octopus would become one of my favorite types of seafood, I would have thought that they were crazy. Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most celebrated chefs in the city.

Instructions to make Octopus and olives salad:
  1. In a large pan bring water to boil with the juniper berries broke in half, the bay leaves, salt and a drop of white vinegar
  2. When it boils drop the octopus in the water by submerging it first 3/4 times as per video below. As you can see tentacles start to curl immediately with the hot water.
  3. Submerge the octopus and leave it in the simmering water on low heat for about 30 min. Now the cooking time depends on the size of the octopus so I would suggest to start with a 30 min timer and then cook it longer if needed. You know that it’s ready when you can easily put a fork through the middle part of the octopus without needing force.
  4. When ready remove it from the water and you can either simply chop it into pieces or if you want to remove some of the skin simply peel it out with your hands under cold water and then chop it
  5. Add olive oil, parsley, and lemon. Mix in the olives. You can keep it covered in the fridge and if you make it in advance, serve at room temperature.

Cooking octopus for your octopus salad takes some bit of technique. If you're not precise about it, you may end up with chewy rubbery meat. In the bowl with the sliced octopus, add the lemon, extra virgin olive oil, salt, and pepper. Make sure to mix all the ingredients well. A fresh green salad is given a whole new lease of life with tender baby octopus, olives, herbs and lemon.

So that is going to wrap this up with this exceptional food octopus and olives salad recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!